This week, as we continue to celebrate National Pizza Month, we’re bringing you a new recipe from Jonathan of The Candid Appetite. His recipe embraces the flavors of fall in a new take on an Italian classic – Spicy Sausage, Potato and Kale Pizza.
Olive oil infused with garlic, oregano and rosemary serves as the simple-but-flavor-packed sauce. That’s topped with a ready-to-go blend of Wisconsin Grand Cru, provolone and Fontiago cheeses, as well as Wisconsin parmesan, and a hearty mixture of spicy Italian sausage, onion and kale. Thinly sliced potatoes top it all off.
Jonathan’s verdict? “It’s the ultimate comfort food which happens to be super easy to make; perfect on a Friday night.”
Don’t forget to show us how you do #FridayNightPizzaNight! Snap a photo of your family and friends making or enjoying a homemade pizza and tag us on Instagram (@WisconsinCheeseTalk) using #FridayNightPizzaNight, and you could win a pizza night prize package with pizza-making supplies and Wisconsin cheese.
SPICY SAUSAGE, POTATO AND KALE PIZZA
By Jonathan of The Candid Appetite
Servings: 2 medium pizzas
3 hot Italian sausages, removed from casings
1 small yellow onion, diced
2 garlic cloves, minced
4 cups chopped fresh kale
1/2 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon crushed red pepper flakes, divided
1/4 teaspoon fresh grated nutmeg
1/4 cup olive oil
3 garlic cloves, peeled and smashed
1/2 teaspoon dried oregano
1 small fresh rosemary sprig
1 pound pizza dough (store-bought or using your favorite recipe)
4 cups (1 pound) Wisconsin Roth Ultimate Flatbread Shredded Cheese Blend (or equal parts Wisconsin Swiss, provolone, fontina and asiago cheese)
1/2 cup (2 ounces) Wisconsin parmesan cheese, grated
1 large russet potato, boiled or microwaved until fork tender
Set large skillet over medium-high heat. Once hot, add sausage and begin crumbling it with wooden spoon. Cook until brown and crispy, about 8 minutes. Stir in onion and minced garlic and cook until translucent, about 3 minutes. Add kale, a handful at a time, and sauté until bright green and just wilted. Season with salt, pepper, 1/4 teaspoon crushed red pepper flakes and nutmeg. Remove from heat and let cool slightly.
Set small saucepan over low heat with the olive oil. Add 3 smashed garlic cloves, 1/4 teaspoon crushed red pepper flakes, oregano, and rosemary. Cook until garlic just begins to brown, about 5 minutes. Remove from heat and let cool completely.
Meanwhile, heat oven to 475°F. Divide pizza dough in half. On lightly floured work surface, roll each half into large circle about 1/2-inch thick. Place on baking sheet or pizza stone lightly sprinkled with cornmeal (or lightly greased with olive oil). Brush dough liberally with garlic herb oil. Divide cheeses between two pizzas, making sure to cover completely with cheese. Top each pizza with the sausage and kale mixture. Thinly slice cooked potato and divide between both pizzas. Bake until golden brown and bubbly, about 15 to 20 minutes. Remove from oven and let cool slightly before slicing and serving.